(Mass Appeal) – Deliciousness Diva, Tinky Weisblat, celebrates 10 years on Mass Appeal. In honor of that, she’s recreating her famous rhubarb shovel dish, which you can make too.
Ingredients:
for the rhubarb base:
3/4 cup sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
2 tablespoons lemon juice
1 teaspoon of cinnamon
1 tablespoon butter, diced
for the cobbler crust:
1 cup of flour
2 tablespoons of sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten
for the topping:
2 tablespoons brown sugar
Cooking instructions:
Start by making the base. Combine sugar and cornstarch in a small, non-reactive saucepan. Stir in the rhubarb and lemon juice. Cover the mixture and let it sit for an hour or two until the rhubarb juices up.
Preheat the oven to 400 degrees. Grease a 1-1/2-quart casserole dish.
Uncover the rhubarb mixture and bring to the boil, stirring occasionally. Cook, stirring gently, for 1 minute. Remove the fruit from the heat and stir in the cinnamon. Spread the rhubarb mixture into the prepared pan. Dot the top with butter.
To make the crust, whisk together flour, sugar, baking powder and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.
Whisk milk and eggs together. Add them to the dry ingredients and mix just until moist. Drop this mixture onto the rhubarb mixture and spread it around to cover the fruit. Sprinkle brown sugar all over in small lumps. Bake until lightly browned. Serve with whipped cream or topping of your choice. (It’s also good all alone.)
